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Rum-Glazed Shrimp and Mango

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“From Martha Stewart. Keep wooden skewers soaked in water to prevent them from scorching on the grill.”

Ingredients Nutrition

  • 14 cup freshly squeezed lime juice, plus
  • 1 tablespoon freshly squeezed lime juice
  • 14 cup dark rum
  • 3 tablespoons dark brown sugar
  • 1 tablespoon finely-grated freshly peeled gingerroot
  • 1 12 teaspoons cornstarch
  • 32 medium shrimp, peeled and deveined
  • coarse salt and pepper
  • 1 ripe but firm mango, peeled and sliced into 8 slivers (about 1 inch thick each)
  • 2 tablespoons vegetable oil, plus more for grates
  • 2 bunches watercress, stems trimmed


  1. For glaze: In a small saucepan, combine 1/4 cup lime juice, rum, sugar, and ginger. Bring to a boil over high heat.
  2. Reduce heat and let simmer, whisking it occasionally until the mixture slightly thickens after about 3 minutes.
  3. In a small bowl, whisk cornstarch and 1 tablespoon water, then stir in lime-juice mixture.
  4. Cook and stir until it thickens after about 30 seconds. Remove from heat and let cool.
  5. Put shrimp on 8 skewers, with 4 shrimp on each skewer. Season both sides with salt and pepper.
  6. Place mango slices on 4 skewers, with 2 pieces on each skewer.
  7. Brush shrimp and mango with glaze.
  8. Heat grill to medium-high and oil grates. Place skewers on grill and turn once until blackened in spots and shrimp is opaque throughout, about 3-4 minutes.
  9. In a large bowl, whisk remaining tablespoon of lime juice with oil. Season with salt and pepper. Add watercress and toss.
  10. Divide watercress among 4 plates, and top each with 2 shrimp skewers and 1 mango skewer to serve.

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